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I recently came across this recipe for a seafood lasagna on Confections of a Foodie Bride which sounded so good that I had to make it right away. How could I not make it right away? It contains so many of my favorite foods including cheesy baked pasta, shrimp, king crab and scallops. I also liked that it contained an entire package of spinach for that green vegetable that I like to try to include in my meals. This lasagna starts with a layer of cheese and spinach followed by a layer stuffed with yummy seafood followed by another layer of cheese and spinach and of course it is topped of with a layer of golden brown bubbling cheese. The layers of cheese and spinach reminded my of the green pastitsio that I had made a while ago and that made me think of dill and I decided to add some dill to cheese and spinach layer. One of my favorite ways to enjoy shrimp is to cook them in a buttery garlic and lemon sauce with a bit of wine to deglaze the pan and I figured why not cook the seafood like that and pour the sauce into the lasagna as well?

With my slightly modified version of the recipe done I was ready to go. As with most lasagnas this one took a bit of effort and time to make but it was well worth it. The seafood lasagna turned out great! Bubbling hot cheesy baked pasta with seafood is such a great combo. It smelled amazing while baking and it tasted just as good. Luckily there was a lot of leftovers and I will get to enjoy the rest of it for lunches throughout the week.

Seafood Lasagna

Servings: 9

ingredients

1 tablespoon butter

1 pound seafood (king crab, shrimp and scallops)

1 teaspoon garlic (chopped)

1/4 cup white wine (or chicken stock)

1 tablespoon lemon juice

4 tablespoons butter

2 teaspoons garlic (chopped)

4 tablespoons flour (rice flour or masa harina for gluten free)

3 cups milk

1/2 cup parmigiano reggiano (grated)

salt and pepper to taste

1/4 cup dill (chopped)

1 (16 ounce) container ricotta cheese

1 (10 ounce) package spinach (thawed and drained)

1 egg

1/2 cup parmigiano reggiano (grated)

1 cup mozzarella (grated)

1/2 pound lasagna noodles (cooked) (gluten free for gluten free)

1/4 cup parmigiano reggiano (grated)

1/2 cup mozzarella (grated)

directions

Heat the butter in a pan.

Add the seafood and saute until cooked, just a few minutes and set the seafood aside.

Add the garlic and saute until fragrant, about a minutes.

Add the white wine and lemon juice, deglaze the pan, and simmer to reduce by half.

Add the seafood and toss to coat.

Melt the butter in a large sauce pan.

Add the garlic and saute until fragrant, about a minute.

Add the flour and stir while cooking for a few minutes.

Slowly whisk in the milk and simmer until it thickens.

Remove from the heat and mix in the parmigiano reggiano, salt and pepper and dill.

Mix the ricotta, spinach, egg, parmigiano reggiano, mozzarella and a cup of the white sauce.

Pour 1/4 cup of the white sauce over the bottom of an 8 inch square baking dish.

Add a layer of noodles.

Add a layer of half of the cheese mixture.

Add a layer of noodles.

Add a layer of all of the seafood and pour a cup of the white sauce over it.

Add a layer of noodles.

Add a layer of the remaining cheese mixture.

Add a final layer of noodles.

Pour 1/2 cup of the white sauce over the noodles and top with the parmigiano reggiano and mozzarella.

Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 45-60 minutes.

Note: This lasagna has 4 layers of noodles so make sure that you cook the right amount.

Kevin - That looks really good - the kind of dish I could eat a lot of. Here's a seafood casserole that you might like to try. It's a great dish for when you have little time to fix something. Happy cooking, eating and blogging. You're doing a wonderful job.

Out of this world! Seafood lasagna and chowder are 2 of my favorite childhood past times. It was something that came only certain times a year when the seafood was fresh from the East coast. Beautiful, well done Kevin!!!

Kevin, what a great rendition! It looks fantastic! Lasagne are delicious, but let's be honest, their photos don't often look appetizing. You have succeeded! All the fish+veg+cheese inside makes my mouth water :)

renee: Broccoli would probably work if it was cut up really small. Kale, or swiss chard of maybe even just lots of fresh herbs should also work.

Elin: The trick is to let it cool completely. I normally cut one small piece out for dinner leaving most of the lasagna untouched. I then wrap it up in plastic and place it in the fridge over night. In the morning I am able to get a nice clean cut piece.

Something about seafood lasagna to me seems like a waste of good seafood, hiding the flavors and textures beneath layers of pasta when we could be enjoying them whole for what they are. Just my opinion though, and don't get me wrong, this still looks good!

Served this to friends from the Press this past weekend and they and we all enjoyed every morsal. Actually I made a triple quantity and have frozen one casserole for serving on Christmas EveEveryone wanted the recipe. ThanksHelen Tilston www.helentilstonpainter.blogspot.com

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.